Bacon salt – Making your own delicious seasoning

A few weeks ago, I received a sample packet of coarse Himalayan salt crystals from Pure Pink Salt. Apart from filling up my salt and pepper grinders with this salt, I was trying to think of a good recipe to make use of these pink salt crystals.

Then, I came across this recipe by Evan Thomas who is the author of The Wannabe Chef. Reading through the recipe , I knew I had to try making it because it appeared so simple and yet, I could think of more than a dozen ways to use this delicious seasoning. Perhaps calling it a “seasoning” may not do it justice because it may imply artificial additives such as monosodium glutamate (MSG).

I like this homemade recipe because it is made from only three fresh ingredients – bacon, salt and black pepper. It is relatively healthy in small doses since most of the bacon fat has also been rendered from the baking process, leaving only the small crispy and flavoursome bacon bits to add just that extra flavour and texture to an otherwise bland salad or soup.

So last weekend, I set about making bacon salt from the simple recipe below.

Made in heaven: Crispy rasher of bacon

Can you possibly imagine the aromas coming from the oven as the bacon was being baked? Heavenly!! When the bacon was cooled, I had to constantly slap Mysaucepan’s wrist as she was stealing bits of the crispy bacon and eating it on its own. Each strip of bacon was like a long, golden brown piece of decadent bacon chip!

I can think of a good sprinkling this bacon salt to make the following foods come to life!

Soups

Creamy cauliflower soup

Fig and rocket salad

Leek and potato soup

Pea and ham soup

Roasted pumpkin soup

Rocket salad and shaved parmesan

Seafood chowder

Salads / Entrees

Baked potatoes and light cream

Boiled French beans and sugar snap peas

Breakfast poached eggs

Cold potato salad

Creamy mashed potatoes

Grilled asparagus and zucchini

Grilled corn on the cob

Guacamole and tzatziki dips

Meats / Mains

Angel hair pasta with EVOO, garlic and cherry tomatoes

Barbequed, steaks and lamb chops

Cold chicken or turkey slices

Homemade ham and pineapple pizza

Poached salmon fillet with watercress salad

Roasted pumpkin, eggplant and capsicum salad

Spaghetti vongole

Raw bacon on the grill

Using this bacon salt sensibly and in moderation, I believe it can contribute to more healthy eating habits by reducing the salt content in our cooking by a larger amount than the addition of the bacon salt since it is more flavoursome than just ordinary salt.

This recipe is adapted from the recipe of Evan Thomas, author of The Wannabe Chef.

Ingredients

600gm rashes of bacon

2 tablespoon of salt flakes or salt crystals (adjust according to your preference for saltiness)

2 – 3 teaspoon of freshly cracked black pepper

Method

1. Place the bacon on a baking grill and bake at 180 degrees Centigrade for approximately 25 – 30 minutes. Check constantly to avoid over-cooking / burnt bacon as it becomes bitter.
2. Turn off oven when the bacon become a deep golden brown and it should be very crispy and light as most of the fat has been rendered from the baking process.
3. Let cool then place the bacon, salt and pepper in food processor and process in short bursts until it becomes a very coarse and sand-like texture.
4. Store bacon salt in air tight container in the fridge.

Tips:
1. Some fan-forced ovens can operate the grill and baking functions simultaneously and I have chosen this function as the process is faster and the bacon is crispier.
2. Let the bacon cool to room temperature and it should be very crispy and can be broken by hand into crumbly bits before processing in food processor.
3. The bacon salt should be fairly coarse and not too fine because bigger, crispy bits have better texture when mixed with soups, salads, pasta and meats.

This delicious bacon salt can be used for so many recipes where it can enhance flavours and textures. Can you imagine the good old creamy seafood chowder with a sprinkling of this bacon salt?

BACON SALT?! Is this heaven? I love this one! The first thing I thought of was how delicious it would be sprinkled on something sweet and chocolaty- like brownies or even caramels! Delicious – this was WAY COOL! Thanks for sharing and as always, your photos are incredible!

I love this recipe. It reminds me of bacon jam I once saw and which also looked fantastic. I can imagine at least hundred dishes this bacon salt would go perfectly well with! Thanks for this amazing idea.
(I am not sure if I could be strong enough to keep the bacon chips for the next stage though They look irresistible.)

It was like you were reading my mind. Guess what wild request my teenage son had for his Birthday? Yes, Bacon Salt! He had seen this add on a commercial. Of course living in Hong Kong, I thought to my self I wonder if they do international deliveries. However, now thanks to you, my problem is solved. I also am a happy new follower. Looking forward to keeping in touch in 2012. Take Care, BAM

With most perishables, it really depends on storage techniques and conditions.

Taking into consideration bacon has been cured and salt being a preservative agent, this bacon has also been cooked a second time and most of its fat rendered through the baking process, so I would say it should keep for around 3 months if properly stored in the fridge in an airtight container.

It would be wise to make a small batch that you would use it up within a month and I doubt this first batch would even last 3 months with its multiple applications for so many delicious recipes.

Ohh… My… GAWD!!! I was really looking forward to this post after following your tweets about them. Man this is flippin’ awesome. I love the Himalayan Pink Salt product and use it at home as well. Really excited to know I can make this just as easily at home too. Particularly keen to make it with the pasta like you suggested. Thanks heaps!

What a fun recipe and yes I will definitely try it and it would be a fun recipe to teach in a class with so many possibilities. I love bacon but rarely eat it. This would be a way of getting just that hint of flavor on a dish without all the calories and fat. I wonder how long it will last? Do you store yours in the refrigerator?

OH MY!
I am making this – tomorrow!
I have the Himalayan pink salt- the peppercorns and I always have bacon!
Thanks, Chopinand- this will make a wonderful hostess gift at my niece’s After the Holidays family party!

Finally! Heaven has decided to come down to earth! I can imagine all the possibilities for bacon salt. And also for that packet of himalayan pink salt sitting in my pantry. This is so great! I can’t wait for the weekend when I can make this…. now if I could just stop myself from chomping at the bacon even before I pulverize them.

Hi Chopin, thanks so much for directing me here. What a great post with a terrific response. Yes, this would be perfect with the Brussels sprouts. I will have to try this. And that pasta looks so perfectly cooked and utterly delicious. You’re making me hungry! xx

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